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Spaghetti Squash Lasagna {Grain-free}

  • Author: Katie Kimball
  • Yield: 4-6


  • 1/2 lb. ground beef
  • 2 medium onions, diced
  • 1 green pepper or 1 red pepper or both, diced
  • 4 cloves garlic, crushed
  • 13 c. jar spaghetti sauce
  • 46 c. cooked spaghetti squash (1 large)
  • 1/2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 1/4 tsp. pepper
  • 1 1/2 c. ricotta cheese
  • 1 1/2 c. shredded mozzarella, divided
  • 1/41/2 c. Parmesan


  1. Bake spaghetti squash by cutting in half, scooping out the seeds, and laying face down in a baking dish with about 1 centimeter of water in it. Bake at 350-400F for 30-45 minutes, until a fork can easily pierce the skin. You can make it easier to cut by putting the whole thing in the oven during the preheat, about 10 minutes. Or if you have an Instant Pot check out the directions below.
  2. This step can be done anytime before the meal; use the squash chilled if cooked the day before (save energy and bake it with dinner), or bake it right in the lasagna pan to save a dish.
  3. To assemble the lasagna, put a few spoonfuls of spaghetti sauce in the bottom of a 9×13” pan.
  4. In a large pot, brown beef; add onions and peppers, cook until limp. Browning the onions adds an incredible layer of flavor to the entire dish. Add garlic for last 2 minutes.
  5. Mix in spaghetti sauce.
  6. Meanwhile in a bowl, mix the squash with the salt, pepper, ricotta cheese and 1 c. of the mozzarella.
  7. Layer in pan with half the squash mixture, half the beef mixture, the remaining squash and the remaining beef. Top with ½ cup mozzarella (at least) and all the Parmesan.
  8. Bake at 375 for 25-30 minutes until bubbly around the edges.


How to Cook Spaghetti Squash in an Instant Pot

  1. Cut squash in half and remove seeds.
  2. Place trivet or steamer basket and 1 cup of water into the IP. Arrange cut squash on top.
  3. Cook for 7 minutes on high pressure. When the timer goes off release the pressure.
  4. Drain any water that has collected on the squash and using a fork separate the cooked spaghetti-like strands of squash.


If you have a meat loving family, use a whole pound of ground beef.

Ground sausage would be great, too!

Could also probably fill in a cup or two of the spaghetti squash with shredded zucchini.

Got too many tomatoes? Sliced toms under the top layer of cheese is a magnificent addition.

Cottage cheese is a good sub for half the ricotta; makes it a little lighter feeling in my opinion.

Could yogurt cheese be used for part or all of the ricotta? I haven’t tried it, and it wouldn’t really be melty, but that’s what the mozzarella is for anyway, right?

You could always add other vegetables, like greens, to this dish, and fresh herbs would be wonderful.

The bigger version: use 6-8 c. squash, a whole pound of beef, 2+ c. each of the cheeses and 2 jars sauce. It still fits in a 9×13, but just barely!